AMRITSARI FISH FRY

 AMRITSARI FISH FRY



The Punjabi cuisine today is a symphony of Indian-Mughlai-Persian-Afghani Influence. Amritsari fish is by far one of the most popular and well known fried fish dish from Punjab. Most people confuse it with a fish pakora but that is wrong. Amritsari Fried Fish is made specifically with pond and river fish caught over early morning picnics, like singhara, surmai and sole. Amritsari style of marination for fried fish uses a very light coating of besan (chickpea flour), ajwain (carom), hing (asafoetida) and chillies. Fish is fried first in hot oil and then taken out when it is half cooked and then again cooked on low heat thereby getting its thin crispy layer keeping the delicate flesh together while making it extremely juicy. It is then sprinkled with lemon juice, chaat masala and served with grated mooli or laccha pyaz.



INGREDIENT

  • Fish - 10 to 12 pieces boneless, white fleshed fish
  • Chilli Powder - 2 tsp i used half kashmiri chilli powder
  • Turmeric Powder / Manjal Podi - ½ tsp
  • Ginger Garlic Paste - 1 tblspn
  • Carom Seeds / Ajwain Seeds / Omam - ½tsp
  • Gram Flour / Besan / Kadalai Mavu - 2 .5 tblspn
  • Rice Flour / Arisi Mavu - 1.5 tblspn
  • Cornflour / Cornstarch - 2 tsp
  • Vinegar or Lemon Juice - 1 tblspn
  • Curd / Yogurt - 2 tblspn
  • Salt to taste
  • Oil for deep frying
  • Chat Masala Powder for sprinkle over fish

  • PROCESS
  • Take all the ingredients except oil in a bowl and mix well.
  • Heat oil for deep frying. Drop in fish and fry till golden.
  • Drain onto some paper towel.
  • Sprinkle with chat masala powder.
  • Serve hot

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